Black Bean Brownies

Rich & Fudgy Black Bean Brownies

I have a serious sweet tooth and LOVE having some sort of little dessert every single day. Because of that, I’m always trying to find ways to make my favorite treats a little bit healthier without sacrificing taste or texture, and this black bean brownies recipe delivers in all the best ways! 

Ready to eat in just 30 minutes, the brownie batter is rich, super chocolatey, and incredibly fudgy. Then, I include extra chocolate chunks for good measure. You can never have too much chocolate, right?! All the ingredients come together in a food processor, making prep super easy, which is good, because I usually have to make a second batch. One just never lasts long enough! 

Why You’ll Love this Black Bean Brownie Recipe

• Better-For-You – Fairly low in sugar, these brownies are made with 6 grams of protein and 5 grams of fiber in every serving. 
• Adjustable – As written, this recipe is naturally gluten-free and vegetarian, and it can easily be made dairy-free to suit a variety of dietary needs. 
• Taste & Texture – Everything I look for in a traditional brownie, these black bean brownies are thick with a soft, chewy texture and bold, chocolate flavor that leaves everyone coming back for seconds. 
• Quick & Easy – Just combine everything in a food processor, transfer it to a baking pan, and let the oven do the rest. The steps are foolproof and simple, delivering perfect brownies in just 30 minutes! 

RELATED: Cottage Cheese Brownies

Black Bean Brownie Ingredients

• Black Beans – Make sure to use black beans that have no salt added. I used the Eden brand black beans. If you don’t have access to salt-free black beans, remove the added salt from the recipe to prevent your brownies from tasting too salty. 
• Eggs – These give the brownies structure and enhance their flavor. There’s no need to let them come to room temperature! 
• Avocado Oil – This adds moisture, contributing to the fudgy consistency. 
• Maple Syrup 
• Light Brown Sugar
• Vanilla
• Cocoa Powder – Make sure to use unsweetened cocoa powder. I prefer Dutch-processed cocoa for a smoother, richer chocolate flavor, but natural cocoa works, too, if you like a more intense, classic cocoa taste.
• Almond Flour – You could also use regular all-purpose flour if you don’t need to keep your brownies gluten-free.
• Salt
• Chocolate Chunks – I use semi-sweet chocolate chips or chocolate chunks, but milk chocolate, dark chocolate, or even white chocolate all taste great. (measure with your heart, right??)
• Flaky Sea Salt

How to Make Black Bean Brownies

This is the easiest brownie recipe you’ll ever make! All you need is a square baking pan and a food processor. Here’s how to make Black Bean Brownies: 

1. Combine ingredients – Pulse the wet and dry ingredients in a food processor until the mixture is super smooth. Stop and scrape down the sides of the bowl as needed to ensure all the ingredients are completely incorporated! 
2. Add chocolate – Transfer the batter to a greased baking pan lined with parchment paper, and sprinkle part of the chocolate chunks on top. Then, use a butter knife to gently swirl the chocolate into the batter, and sprinkle the remaining chocolate chunks on top. 
3. Bake – Transfer the brownies to the oven, and bake just until the top looks set and a toothpick inserted into the center comes out clean or with just a few moist crumbs. 
4. Cool and serve – Let the brownies cool completely in the pan. Then, add a sprinkle of flaky sea salt, slice, and enjoy! 

Tips

• Rinse and dry the beans well. Rinsing removes any starchy residue, and patting them dry helps the batter stay thick and fudgy instead of watery.
• Blend until completely smooth. Let the food processor run long enough so there are no visible bits of beans. Otherwise, you’ll have chunks in your brownies! 
• Cool before slicing. I know it’s hard to wait, but trust me! Cooling the brownies allows them to firm up and helps them hold their shape once sliced. 

RELATED: High-Protein Brownies

Variations

Dairy-Free – Use dairy-free chocolate chunks or chocolate chips to keep the brownies completely dairy-free.

Nuts – Fold in up to 1 cup of chopped walnuts or pecans for a little extra crunch.
Mocha – Add 1-2 teaspoons of espresso powder to the brownie batter to enhance the chocolate flavor. 

Peanut Butter – Dollop a few tablespoons of peanut butter on top of the batter, and gently swirl it around the pan before baking. 

Caramel – Add a few tablespoons of caramel sauce to the batter, swirling it around before baking for chocolate caramel brownies. 

Chocolate Chunks – Swap the chocolate chunks for peanut butter chips or cheesecake squares for a completely different taste. 

How to Store Black Bean Brownies

Once cool, transfer leftover brownies to an airtight container, and store them at room temperature for up to 2 days or in the refrigerator for up to 5 days. I like to place a sheet of parchment paper between each layer to prevent sticking! 

You can also freeze black bean brownies for up to 2 months! Wrap each brownie in plastic wrap, and transfer them to a freezer-safe container or sealable bag to keep them fresh. Thaw in the fridge or at room temperature to serve. 

Better-For-You Desserts You’ll Love

• Japanese Cheesecake Recipe
• Cottage Cheese Chocolate Chunk Cookies
• Ferrero Rocher Chocolate Bites
• Snickers Protein Bites
• Healthy Tahini Salted Caramel Truffles
• Protein Reese Cups

More of My Favorite Brownie Recipes

• Strawberry Chocolate Brownies
• Sweet Potato Brownies
• Healthy Fudgy Tahini Brownies
• Fudgy Pumpkin Brownies
• Healthy Chocolate Brownies w/ Date Caramel Sauce
• Brownie Batter Ice Cream

5 from 13 votes

Print Recipe

Black Bean Brownie Recipe

I’m officially Black Bean Brownies obsessed! While I have to admit that I was skeptical at first, I’ve now eaten half a pan of these brownies all by myself in just 3 days. They’re THAT good. Thick, perfectly sweet, and full of indulgent chocolate chunks, they taste just like fudgy brownies from a bakery but are made with way more protein and fiber for a sweet treat that actually keeps me full. My kids love them, too, and they have no idea that they aren't “regular” brownies! 

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 16 Brownies

Calories: 241 kcal

Author: Christine McMichael

Equipment

• 1 8×8" Baking Pan
• 1 Food Processor

Ingredients

• ▢ 1 (15-ounce) can no-salt black beans, drained (rinsed well and patted dry)
• ▢ 2 large eggs
• ▢ 1/4 cup avocado oil
• ▢ 1/2 cup maple syrup
• ▢ 1/4 cup packed light brown sugar
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1/3 cup Dutch process cocoa powder (spooned and leveled)
• ▢ 1 1/2 cups almond flour (spooned and leveled)
• ▢ 1/4 teaspoon fine sea salt
• ▢ 1 cup semi-sweet chocolate chunks (chocolate chips will work too, divided)
• ▢ Flaky sea salt (as garnish)

Instructions

• Preheat the oven to 350°F and line a 8”x8” square baking pan with parchment paper and grease with cooking spray.
• In a food processor, blend the beans, eggs, oil, maple syrup, brown sugar, vanilla, cocoa, almond flour and salt until very smooth, about 2 minutes. Pause and scrape down the sides halfway through to ensure all the ingredients get blended.
• Transfer the batter to the pan and sprinkle 3/4 cup chocolate chunks over the top. Use a butter knife to swirl the chocolate chunks with the batter, then spread into an even layer.
• Sprinkle the top with remaining 1/4 cup chocolate chunks.
• Bake for 25-30 minutes or until the brownies look set and a toothpick inserted into the center comes out clean.
• Let cool completely. Sprinkle the brownie with flaky sea salt before serving, then slice and serve.

Video

Notes

• Make sure to use black beans that have no salt added. I used the Eden brand. If you don’t have access to salt-free black beans, remove the added salt from the recipe.
• Eggs can be cold from the fridge, no biggie for this recipe!  
• My brownies baked perfectly for 28 minutes. Keep an eye on the oven, and adjust the baking time as needed. 

Nutrition

Serving: 1 Brownie | Calories: 241 kcal | Carbohydrates: 25 g | Protein: 6 g | Fat: 14 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.01 g | Cholesterol: 24 mg | Sodium: 49 mg | Potassium: 218 mg | Fiber: 5 g | Sugar: 14 g | Vitamin A: 41 IU | Calcium: 56 mg | Iron: 2 mg

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